Building up harvested VOSS

Discussion in 'General Brewing Discussions' started by Craigerrr, Sep 2, 2020.

  1. Craigerrr

    Craigerrr Well-Known Member

    Joined:
    Mar 14, 2018
    Messages:
    4,701
    Likes Received:
    6,900
    Trophy Points:
    113
    I hastily harvested some VOSS, there was so much hop debris it was hard to get much.
    Could I do a big starter to grow this, and then get it back into a mason jar for future use? I have a 5000ml flask, so I could do a pretty big starter.
    20200901_225433.jpg 20200901_225444.jpg
     
  2. HighVoltageMan!

    HighVoltageMan! Well-Known Member

    Joined:
    Feb 2, 2015
    Messages:
    830
    Likes Received:
    807
    Trophy Points:
    93
    Location:
    Big Lake MN
    I'm guessing here, but I'm assuming it's about 150-200 mL of yeast/trub. If you assume the yeast makes up 20% (another guess) that would mean you had about 30 mL of yeast on the low end. Yeast density varies with strain, but a good number to use is @ 3-4 billion cells per mL. That would mean on the low end you have about 90 billion cells.

    If you use a 2 liter starter at 1.036, you could end up potentially with @ 350 billion cells. With Voss yeast that's enough for two to three 21 liter (5 gallon) batches. You could do a larger starter, but it may need more than 24 hours to complete. You could then decant and store it in the mason jar for future use. The disadvantage of a larger starter is that the yeast may be in the jar too long, the fresher the yeast the better. You could propagate that yeast quite a while with just starters. Obviously sanitation is very important, but you knew that already. Good luck!
     
    Frankenbrewer and AGbrewer like this.
  3. AGbrewer

    AGbrewer Active Member

    Joined:
    Oct 19, 2018
    Messages:
    349
    Likes Received:
    232
    Trophy Points:
    43

    I would probably go with @HighVoltageMan! and do a 2 liter starter. That sounds like reasonable advice.

    I would say that with Voss (as I understand it), it is a very quick fermenting strain, so I wouldn't worry too much about it sitting in the starter too long.

    Another thing to keep in mind is that without measuring yeast count, you really don't know what you have. It's kinda like relying on the airlock during a fermentation, just because it isn't bubbling, doesn't mean it's not working.

    Either way, I suspect you will be just fine if you build it up. Good luck.
     
  4. Craigerrr

    Craigerrr Well-Known Member

    Joined:
    Mar 14, 2018
    Messages:
    4,701
    Likes Received:
    6,900
    Trophy Points:
    113
    Thanks guys
    I think I might follow what some others do and start with a fresh package for my next brew, over build a starter from that, and save some from that for future use. It will end up cleaner, more predictable that way.
     
  5. thunderwagn

    thunderwagn Well-Known Member

    Joined:
    Sep 5, 2015
    Messages:
    3,737
    Likes Received:
    7,264
    Trophy Points:
    113
    Gender:
    Male
    Location:
    Loveland, CO
    Voss? You've got plenty there. Pitch some into your next batch and collect again. Kveik plays by a different set of rules and imo, if you're concerned about hop debris (i'm not) next time, run it through something to catch the debris for a cleaner yeast. Kveik takes off much quicker and chances of infection are slim. Go hit up some sites on the strains and brewers are not overly cautious about handling it. Good cleaning and sanitation are always a good thing, but you have to think differently when it comes to kveik. Just my opinion, but in that jar alone you've got enough for a couple batches. Kveik is usually way overpitched. Just my o2 and what I've found using it. Great stuff on Milk the Funk about kveik.
     
  6. The Brew Mentor

    The Brew Mentor Well-Known Member

    Joined:
    Aug 19, 2012
    Messages:
    961
    Likes Received:
    578
    Trophy Points:
    93
    Gender:
    Male
    Location:
    Mentor, Ohio
    upload_2020-9-3_9-56-24.png
    I've got a little for you if you'd like! haha!
    Cheers!
     
    Craigerrr likes this.
  7. Craigerrr

    Craigerrr Well-Known Member

    Joined:
    Mar 14, 2018
    Messages:
    4,701
    Likes Received:
    6,900
    Trophy Points:
    113
    :eek::eek::eek::eek:
     
  8. Hawkbox

    Hawkbox Well-Known Member

    Joined:
    Jul 27, 2017
    Messages:
    3,738
    Likes Received:
    2,972
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Manager
    Location:
    Edmonton
    That's like 3 years worth of pitches.
     
  9. Craigerrr

    Craigerrr Well-Known Member

    Joined:
    Mar 14, 2018
    Messages:
    4,701
    Likes Received:
    6,900
    Trophy Points:
    113
    I decanted most of the beer, mixed it up good and pitched close to half of it into todays brew. I honestly would have normally used US-05 for the batch I brewed today, but I am getting low, need to get the pipeline filled up again. Planning to brew the next two weekends as well.
     
    Hawkbox and thunderwagn like this.
  10. Hawkbox

    Hawkbox Well-Known Member

    Joined:
    Jul 27, 2017
    Messages:
    3,738
    Likes Received:
    2,972
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Manager
    Location:
    Edmonton
    So just as an aside regarding Voss, I somehow left my jar for 10 months in the fridge and when I built a new starter for it no problems at all.
    It might not be the same culture as when I started but it took right off like nobodies business.
    upload_2020-9-7_10-57-55.png
     
    Head First and Mark Farrall like this.

Share This Page

arrow_white